JP3068579U - Salmon Kimchi Pickled Chazuke - Google Patents

Abstract

(57) [Summary] (Modifications required) [Problem] To provide ochazuke, which is mainly composed of salmon with unprecedented pungent kimchi taste. SOLUTION: The salmon kimchi pickled tea pickles 100 of the present invention are kimchi granules 8, brewed vinegar, raw garlic, ginger, pepper shreds, powdered pepper, salt, sugar, soy sauce, wasabi, Apple fruit, amino acid seasoning, paprika,
Flesh-dried strips of salmon fillets dipped in kimchi flavored pickles mixed with kelp and aged at low temperature for a certain period of time 5
1, seaweed pieces 3, wasabi granules 4, bonito powder 6,
The meat extract 7, the hail 44, the seasoning salt 43, the kimchi granules, and the ingredients such as the tea pickled salt 42 are sealed in a bag 40 made of a gas barrier packaging material.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to ochazuke, a salmon kimchi pickled chanzuke that is mainly composed of freeze-dried kimchi-flavored salmon flesh.

[0002]

[Prior art]

 As for the conventional tea pickles, those having arashi, matcha and nori as main components have been proposed. There have been proposed salmon tea pickles and plum tea pickles to which processed salmon and dried plums are added.

[0003]

[Problems to be solved by the invention]

 However, there has not been provided a salmon kimchi that contains spicy seasoned salmon itself. This is due to the fact that it was difficult to season the salmon with pungent flavor, and to process it into a form that is highly preserved and eaten as pickled tea.

An object of the present invention is to provide a salmon kimchi pickled chazuke blended with a kimchi-flavored salmon body mainly containing spiciness. The salmon kimchi tea pickles, which are light and compact and easy to carry, are packaged in single servings, while the amount of ingredients mainly consisting of salmon slices is sufficient to taste the taste of salmon. It is intended to provide.

[0005]

[Means for Solving the Problems]

 The salmon kimchi pickled tea pickles of the present invention, in order to solve the above problems, hail, kimchi granules, brewed vinegar, raw garlic, ginger, pepper shreds, powdered pepper, salt, sugar, soy sauce and , Wasabi, apple fruit, amino acid seasoning, paprika, and kelp soaked in a kimchi-flavored pickling solution, aged for a period of time at a low temperature, freeze-dried strips, laver pieces, and seasonings Ingredients such as salt, wasabi granules, bonito powder, chazuke salt, kimchi granules, hail and fish meat extract are enclosed in a bag made of a gas-barrier packaging material.

The salmon kimchi tea pickles have an appetizing pungency due to the kimchi taste pickled liquid, which is mainly made of spicy salmon. In addition, salmon kimchi chazuke can be tasted like baked salmon with the same taste and taste as baked salmon, just by adding hot water to freeze-dry the small pieces of salmon.

In addition, the seaweed pieces, together with the seaweed incense, become black in color against the red color of the salmon body, and together with green wasabi granules, the hot water poured on the white of the staple rice Large swelling has an appetizing effect. In both cases, salmon kimchi can give out its unique flavor, umami, spiciness and soup.

In addition, since it is sealed in a bag made of a gas barrier wrapping material, it can withstand long-term storage and can be easily used.

An embodiment of the present invention will be described below with reference to the drawings. The salmon kimchi pickled tea pickles 100 of the present invention shown in FIG. 1 are freeze-dried salmon kimchi strips 51, fish meat excise 7, seasoning salt 43, chazuke salt 42, hail 44, and laver pieces 3. And the wasabi condyle 4, bonito powder 6, and kimchi granule 8 are enclosed in a bag 40 made of a gas barrier wrapping material. Ochazuke can be used.

[0010]

[Embodiment of the invention]

 An embodiment of the present invention will be described below with reference to FIGS. However, the present invention is not limited to this embodiment. FIG. 1 is a front view of a salmon kimchi pickled tea pickle, and FIG. 2 is a cross-sectional view of a pickle for pickling a salmon body in a pickling solution and aging it at a low temperature. FIG. 3 is a perspective view when serving salmon kimchi pickled tea pickles on a dining table.

As shown in FIG. 1, a salmon kimchi tea pickle 100 according to an embodiment of the present invention comprises kimchi granules 8, brewed vinegar 11, raw garlic 12, ginger 13, pepper shreds 14, and powdered peppers 15. , Salt 16, sugar 17, soy sauce 18, wasabi 19, apple fruit 20, amino acid seasoning 21, paprika 22, and kelp 23. A strip 51 obtained by fleece-drying the salmon body 25 aged for a period, laver pieces 3, wasabi granules 4, seasoning salt 43, hail 44, chazuke salt 42, kimchi granules 8, and bonito powder 6, An ingredient comprising the fish meat extract 7 is enclosed in a bag 40 made of a gas-barrier packaging material.

In the embodiment of the present invention, the salmon kimchi pickled tea pickles 100 are, by weight, 17.00% of salmon kimchi strips 3.00% laver pieces 3.00% wasabi granules 10.00% and bonito powder 3.00% Fish meat extract 2.00% Hail 25.00% Seasoning salt 10.00% Kimchi granules 10.00% Chazuke salt 20.00% Total 100.00%.

The salmon kimchi strips 51, which are the main components of the ingredients, are first cut off the head of fresh raw salmon, removed from the bones as a three-piece grater, and further removed from the skin by 1-2 cm. Through the process of making salmon fillets of reduced thickness, boiling the salmon fillets, and immersing the boiled salmon fillets in a pickling solution and maturing, so that the kimchi taste of the pickled solution is impregnated. Take out the matured salmon fillet and remove it by sublimating the water at low pressure and low temperature.Process of so-called freeze-drying and processing of freeze-dried salmon fillet into small pieces of easy-to-eat size. Is done.

The pickling solution is in weight%, Kimchi granules 7.30% Brewed vinegar 1.45% Raw garlic 13.52% Ginger 13.01% Pepper shredder 12.50% Powdered pepper 11.75% Salt 18.17% Sugar 1.81% Soy sauce 9.07% Wasabi 0.91% Apple fruit 3.62% Amino acid seasoning 0.54% Paprika 0.91% Kelp 5.44% Use a total of 100.00% .

The freeze-drying can be performed by known means and equipment. Such freeze-drying preserves the corrosion resistance and preservability of the salmon without sacrificing the flavor and flavor of the salmon. , And can be easily eaten.

[0016] On the other hand, it is blended with a salmon kimchi pickle 51, which is an ingredient of one of the main components, a bonito powder 6, and a seasoning of a fish meat extract 7, and exhibits a high aroma. In addition, the black color of the laver pieces 3, the green color of the wasabi granules 4, and the red color of the kimchi granules 8 make the appearance delicious and enhance the visual effect as food.

The bag 40 is formed of a gas barrier packaging material. As the gas barrier wrapping material, a plastic sheet made of polyethylene, polypropylene, or the like on which a metal foil such as aluminum is laminated can be used, and the metal foil blocks the inside of the bag 40 from the outside air. Is made. The interior of the bag 40 may be replaced with an inert gas such as nitrogen or carbon dioxide, or an oxygen breathing material may be introduced into the interior of the bag 40, thereby preventing the above-mentioned contents from being oxidized or deteriorated due to moisture absorption. can do .

Next, an embodiment of the manufacturing process of the salmon kimchi pickled tea pickle 100 will be described. First, blanch the salmon fillet 25 with boiling water in a short time and cool until the heat is removed. Next, as shown in FIG. 2, after the nylon bag 32 for sealing was mounted inside the pickling tub 30, the cuts 25 of the salmon meat were arranged in a line from the bottom and mixed in advance. The pickling solution 10 is placed so as to be evenly applied to the entire salmon fillet 25. Next, the second-stage salmon fillets 25 are stacked and arranged, and the pickling liquid 10 is placed thereon. At this time, the kelp 23 is previously returned with water, and this operation is repeatedly filled up to the upper part of the pickling tub 30, the opening of the nylon bag 32 is folded, and the air bag is sealed so that air does not enter and exit. Put weight 31 on the top.

The pickling tub 30 is stored in a low-temperature refrigerator maintained at 0 to 3 degrees, and aged for 10 days. Ten days later, the kimchi taste of the pickled liquid is soaked, and the matured salmon fillets 25 are taken out of the pickling tub 30 and subjected to a so-called freeze-drying process by removing water by sublimation at low pressure and low temperature. Next, the freeze-dried salmon fillets are cut into small pieces that are easy to eat.

Next, the above-mentioned pickled salmon body 25 is freeze-dried into a fine piece 51, and the ingredients consisting of the seaweed piece 3 and the hail 44 are added, and further, the bonito powder 6 and the wasabi granule 4 are added. And a seasoning composed of seasoning salt 43, kimchi granules 8, tea pickled salt 42, and fish meat extract 7 are mixed at a predetermined ratio. A predetermined amount of this is packed in a gas barrier bag 40 and sealed to complete.

In practice, the blended salmon kimchi pickled tea pickles 100 are automatically weighed in 6 gram increments, and sealed with a heat seal 41 by an automatic packaging device (not shown).

[0022] The sealed and packed salmon kimchi pickled tea pickle 100 has good preservability even at room temperature, not only does not corrode, but also does not impair the flavor even after being stored for 90 days, for example. In addition, favorable results of the taste appreciation test were obtained.

FIG. 3 shows a state in which the salmon kimchi pickled tea pickle 100 is opened, and the salmon kimchi pickled tea pickle 100 is placed on the rice 49 placed in the bowl 50. As shown in the figure, ingredients consisting of laver pieces 3 and wasabi granules 4, tea pickled salt 42, seasoning salt 43, hail 44, bonito powder 6, fish meat extract 7, and kimchi granules 8, The salmon kimchi 51 has the flavor of kimchi salmon and nori due to the water content of the rice, and the pungency of wasabi granules 4 excites the appetite. In addition, when hot water is added, you can enjoy the spicy salmon umami when you put the salmon kimchi pickled chazuke in your mouth.

[0024]

[Effect of the invention]

 The salmon kimchi pickled tea pickles of the present invention have an appetizing pungency due to the kimchi-flavored pickled liquid mainly consisting of spiciness. This stimulation has an appetite enhancing effect. In addition, since the salmon flesh is freeze-dried, it expands to its original size due to the moisture of the rice and the hot water poured into it, and together with the deliciousness of kimchi, it has the same texture as freshly baked salmon. Taste.

In addition, the seaweed pieces are colored black with the smell of seaweed, against the red color of the salmon body, and together with green wasabi granules, the salmon kimchi pickled tea pickles placed on the white of the staple rice, It looks delicious in color and has an appetizing effect.

[0026] Furthermore, the small pieces of salmon are light-weighted by freeze-drying and have a high preservation property, so that a large amount can be encapsulated as ingredients. For this reason, it is possible to provide ochazuke that can fully taste the taste of salmon.

[0027] Further, since it is sealed in a bag made of a gas barrier packaging material, it can withstand long-term storage and can be used simply by opening the seal. Furthermore, since it is weighed, compact, and easily packaged for each serving, it is possible to easily provide salmon kimchi pickled chazuke simply by pouring hot water when needed.

[Brief description of the drawings]

FIG. 1 is a front view of a salmon kimchi pickled tea pickle according to an embodiment of the present invention.

FIG. 2 is a sectional view of a pickling tub according to an embodiment of the present invention, in which salmon is immersed in a pickling solution and is aged at a low temperature.

FIG. 3 is a perspective view of a salmon kimchi pickled tea pickle according to an embodiment of the present invention when it is served on a dining table;

[Explanation of symbols]

 3 Nori pieces 4 Wasabi granules 6 Skipjack powder 7 Fish meat extract 8 Kimchi granules 10 Pickled liquid 11 Brewed vinegar 12 Raw garlic 13 Ginger 14 Chili pepper shredder 15 Powdered chili pepper 16 Salt 17 Sugar 18 Soy sauce 19 Wasabi 20 Apple-like fruit 23 Apple-like fruit 23 Apple-like sweet potato fruit 23 Sweet potato fruit 23 25 salmon fillet 30 pickle tub 31 weight 32 nylon bag 40 bag body 41 heat seal 42 tea pickled salt 43 seasoning salt 44 hail 49 rice 50 tea bowl 51 salmon kimchi strip 100 salmon kimchi pickled tea pickled

Claims (1)

[Utility model registration claims] 1. brewed vinegar, kimchi granules, raw garlic, ginger, pepper shreds, powdered pepper, salt, sugar, soy sauce, wasabi, apple fruit, amino acid seasoning, paprika And kelp and kimchi-flavored pickles, and then freeze-dried salmon aged for a certain period of time at low temperature, laver pieces, laver pieces, wasabi granules, bonito powder, tea pickled salt, and seasoned salt A salmon kimchi pickled tea pickle, characterized in that an ingredient consisting of fish meat extract, kimchi granules and hail is enclosed in a bag made of a gas barrier wrapping material.